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Couscous with Shellfish
Appears in
By Keith Floyd
Published 1998
Prepare the coconut sauce as above, but instead of using fillets of fish, use scrubbed fresh mussels. You’ll need a couple of pints of them at least. Chuck out any damaged ones, or ones that don’t shut when tapped. Cook them in the sauce for about 2–3 minutes, this time throwing out any that don’t open.
In the meantime, sear some fresh scallops on a lightly oiled plancha or griddle, or in a frying-pan or wok, for just a few moments. Season them with sea salt and then add them to the couscous. Ladle on to plates and spoon the mussels in coconut sauce on top.
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